Description
A refreshing Mediterranean-inspired pasta dish with tender orzo, briny olives, tangy feta, fresh dill, and a zesty lemon dressing.
Ingredients
Scale
- 1 1/2 cups orzo pasta
- 2 tablespoons olive oil (divided)
- Juice and zest of 1 large lemon
- 1 clove garlic, minced
- 1/2 teaspoon salt (plus more for pasta water)
- 1/4 teaspoon black pepper
- 1/2 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh dill, chopped
- 1/4 cup red onion, finely diced
Instructions
- Bring a pot of salted water to a boil and cook orzo according to package instructions until al dente. Drain and drizzle with 1 tablespoon olive oil.
- In a small bowl, whisk together remaining olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
- In a large mixing bowl, toss warm orzo with olives, feta, dill, and red onion.
- Pour the lemon dressing over the pasta and toss to combine.
- Adjust seasoning and serve warm or at room temperature.
Notes
- Cook orzo until just al dente for best texture.
- Add feta just before serving for a fresh taste.
- Make extra dressing to use for salads.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Greek lemon orzo, orzo pasta salad, Mediterranean pasta, feta and dill pasta, olive orzo